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Anonymous
Member since December 1969
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4.6

Tofu Pumpkin Pie

What you need: 

1 (16-ounce) can pureed pumpkin
3/4 cup sugar or sucanat OR 1/2 cup maple syrup
1 (10- to 12-ounce) package silken soft tofu
2 to 3 tablespoons cornstarch (to firm up the pie filling)
1 teaspoon ground allspice (optional)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg (optional)
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 (9-inch) unbaked vegan pie shell

What you do: 

1. Preheat oven to 425 degrees Fahrenheit.
2. Blend the pumpkin and sugar. Thoroughly mix in tofu, cornstarch, and spices (allspice, cinnamon, ginger, nutmeg, salt, and cloves).
3. Pour mixture into pie shell and bake for 15 minutes.
4. Lower heat to 350 degrees Fahrenheit and bake for another 60 minutes. Chill and serve.
Don't use the low fat tofu, then the pie tastes like it was made with tofu. This pie is soooo yummy, it will fool almost anyone. I made it last Thanksgiving for my whole family, I am the only one, and everyone asked for seconds. They begged me to make another one for Christmas dinner. Top with nondairy topping and it will fool any pumpkin pie lover.

Preparation Time: 
about 1 hour + chilling time, Cooking time: 1 hour 15 minutes
Cooking Time: 
1 hour 15 minutes
Servings: 
8
Recipe Category: 

SO HOW'D IT GO?

this actually a question for danggirl, what did you put on top of your pie? I can't really tell in the picture.

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Texture was good, and no one could tell there was tofu in it, but the spices were way off.  I looked up my grandma's recipe and hers only called for 1 tsp. cinnamon and 1/2 tsp. nutmeg.  I might not cut it down to that, but I'll definitely cut down on the cloves and allspice.  The taste of cloves was overwhelming.

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I've made this recipe a couple of times now, once with canned pumpkin and once with fresh pumpkin.  I think I enjoyed the fresh pumpkin one more from the point of view that the canned pumpkin looked so orange!  Is this usual?! 
The only thing I will say is that, I used the basic pie crust recipe that lots of people seem to have used, for my 2nd pie, and I thought was absolutely foul and totally ruined the pie.  Maybe it would be ok for savoury pies (and yes, I put sugar and stuff in :) ) but I found the texture and what not just so nasty in relation to the tasty yummyness of this pie, so much so that I just scooped out the filling and ate it with a spoon, and threw the crust out.  But yeah, I thought it was just so so good and I can't recommend this pie enough.

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Just tried this recipe yesterday  I do so appreciate the comments, and I agree with Yell (who used real pumpkin} firm tofu is best if  you go with real pumpkin.  I have only been working with tofu in the last year and a half, but  even , with my limited experience, I would absolutely recommend the firm variety.  Let me add that I am really enjoying this web site and hope all are enjoying planning some fun meals.  Happy Thanksgiving to all!  May your meals be enjoyed in the same hopeful spirit that inspires you when you prepare them....

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i didn't really enjoy this. i made three pies last night and this was by far the worst. that being said, i think it has a lot to do with the amount of spices used.... and i could definitely taste the salt! i wouldn't make this again without completely rearranging the recipe

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I wanted to make this recipe tonight but Walmart was out of Soft Tofu. I have firm tofu but I will wait until tomorrow and get soft tofu. Oh well my tastebuds will have to wait one more night. :'(

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I didn't like this at all. I used all of the optional spices and they're absolutely overpowering.

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This was the amazingly awesome. I say awesome as in I ate three pieces last night and a big piece for breakfast. I am a piggy...yum yum.
To add to the awesome-ness of the pie I melted some Earth Balance and added sugar and cinnamon to make a sweet sticky sauce, then tossed it with a bunch of chopped walnuts to layer on top of the tasty pumpkin. Bomb-o-rama. And yes, I will polish off the rest tonight!

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If you are unable to puree the tofu so that it blends seamlessly with the pumpkin and other ingredients; double check that you are using SILKEN tofu.  Silken tofu comes in different viscosities including soft, firm, and extra-firm.  Extra-firm SILKEN tofu, I find, works best for this and similar recipes.  "Regular" tofu (i.e. the kind you use in stir-fry), at any viscosity thicker than "soft" will likely not puree seamlessly and, as a few of you experienced, leave chunks.  And yes, while you might not be able to even taste the chunks, it doesn't make for a very eye pleasing pie. Also, a food processor with the S-Blade probably works a lot better than a blender.

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annnnnnnnnnd This second photo is what happens if you try to eat it before it cools and sets... the bottom falls off and it splats. But still yummy!

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